<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

I think I've properly searched for this recipe, if I missed it just let me know!

I'm looking for the recipe from the Pirates IN the Caribbean night on the DCL: Jack Sparrow's Barbecue Marinated Beef Short Ribs - Rubbed beef short rips with tamarind-barbecue sauce and served with onion red bliss mashed potatoes and plantain chip. I've found pictures, but I really really really want to make them!

Just wanted to share my experience with the WDW Cinamon Rolls. I've spent the day prepping the dough and trying to find somewhere warm for it to 'prove' but having just polished one off with my hot choc for tea is was well worth the wait! Good things come to those who wait as they say!

Here they are just before going in the oven:

and as they came out of the oven, still in the tin:

and some of the spares on a plate:

We opted not to add the frosting through choice, but I'm sure it would have been lovely!

As I had to convert the recipe to grams rather than cups for UK use, I thought I would share it for anyone else who prefers to do things this way.

Had an amazing dessert on Dream this week called the Goodnight Kiss. It was a fudge square and a passion fruit jello square. Asked the server for recipe but then forgot the next day to get it from her. Anyone have that recipe? Thanks!

does anyone have the Worcestershire sauce/dressing recipe that was with the Bacon Blue Cheeseburger at Ralph Brennan's Jazz Kitchen at Downtown Disney in CA? The wife is looking for it, she misses it so

Hi
I'm looking for the Lobster Tortelini from Coral Reef recipe.
I had the Lobster Tortelini last time I visited, and I was looking forward to have it again on our next visit, but they changed the menu. Now I would really lie to cook it myself at home, because I really loved it.

greeneyes - I'm on the road a lot these days and don't cook all that much or keep up with things Disney - except for once in while when I go crazy and track down all the new recipes! If there's anything you think looks new and interesting in the F&W Festival cookbook and care to share - I'm not fussy about what it is. I'm going to order the new Disney cookbook today.

Pour whipping cream into mixing bowl. Add mango and passionfruit juices. Add sugar and beat on high until stiff peaks form (this can take a while and it helps if your mixing bowl has been chilled). Set aside in fridge.

Dump both cans of frozen apple juice into a blender. Add water and 3 squirts of the toasted marshmallow syrup. Blend on high for about 10 seconds. You should now have a slush texture beverage. Immediately** pour into glasses and top with prepared foam topping.
Note: Disney keeps the mix moving in rotating slush machines all day. With that in mind, don't make your Le Fou's Brew until you are actually ready to serve it. It does not keep.

Directions - Tomatillo-Jalapeno Sauce
Saute onions and garlic in olive oil in a medium saucepan over low heat.
Add jalapenos and tomatillos, cover with water and simmer until tomatillo is tender, 3 to 4 minutes.
Remove from heat, cool and drain.
Puree mixture with cucumber and cilantro in a blender.
Strain through a fine strainer and season with salt.
Refrigerate until ready to serve.

For risotto:
Bring vegetable stock to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and keep warm on stove.
Melt 2 tablespoons butter in a large, deep sauté pan or stockpot over medium heat. Add shallots, cooking until just tender, about 3 minutes.
Add rice, stirring to coat in butter. Cook until rice turns milky white and opaque, and just begins to stick to bottom of pan.
Add wine and brandy, and stir 2 minutes, until liquid is almost absorbed. Crumble saffron into pan, stirring to combine.
Ladle about 1 cup simmering stock into rice. Cook about 2 minutes, stirring often, until stock is almost completely absorbed. Continue adding stock, 1 cup at a time, stirring gently until almost all broth is absorbed before adding next cup. Add stock until rice is creamy and cooked through.
Stir in mascarpone, cream, and Parmesan; season to taste with salt and pepper. Stir in remaining 1 tablespoon butter.

For osso bucco:
Preheat oven to 325°F.
Heat oil in a heavy stockpot or Dutch oven over medium-high heat. Season shanks with salt and pepper; working in batches to avoid crowding pan, add shanks to pan. Sear shanks until golden brown, then transfer to a plate and set aside.
Add garlic, carrots, celery, and onion to pan, adding additional oil if needed; cook, stirring often, until softened.
Add wine and tomatoes to pan, stirring until wine is reduced by two-thirds. Add shanks back to pan; pour stock to cover shanks by three-quarters.
Cover pan and place in oven. Cook 2 to 2 1/2 hours, until shanks are very tender.
Remove shanks from cooking liquid; strain cooking liquid through a fine-mesh sieve and set aside.

Directions
Rinse turkey legs in cold water, pat dry.
For brine, combine brine ingredients in large pan.
Bring to a boil.
Remove from heat, cover, and let cool to room temperature.
Pour into container and refrigerate brine until cold (approximately 35-40 degrees F).
Place the turkey legs into brine.
Let soak four to six hours.
Remove legs, rinse well, and discard brine.
Dry drumsticks well with paper towels.
In small bowl, combine spice rub ingredients with fork til well mixed.
Rub onto turkey legs.
Let drumsticks sit out for about one hour.
Place turkey legs into smoker at 225 degrees F.
A light-flavored wood is best for turkey.
Smoke legs for four to six hours, til meat is nearly falling off the bone.
Remove legs from smoker, and let rest for half an hour.

Spirit of Aloha ChickenSpirit of Aloha in Polynesian Resort at Disney World

Note: A potjie (poy-kee) is a 3 legged cast iron cooking vessel that the Dutch introduced into South African cooking.

1. Toss cumin, prime rib spice and curry in flour. Toss cubed lamb in seasoning and coat.
2. Place potjie on high flame and add bacon. When smoking, reduce heat to medium and brown meat in batches.
3. Add all vegetables except tomatoes to potjie and sauce. Add chopped garlic and basil.
4. Sprinkle enough flour over the mixture to absorb any remaining bacon or meat fat. Add tomatoes.
5. Deglaze pan with red wine and then add beef stock. Bring product to a boil and reduce to a simmer until lamb is tender.
6. Cover potjie with thin layer of biscuit mix and bake in 300 degree oven until potjie is golden brown.

For lamb chops:
Whisk together oil, lemon zest and juice, oregano, cumin, and pepper in a shallow dish. Add garlic. Add lamb chops and turn to coat.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally.
Remove chops from refrigerator and shake off excess marinade. Set aside.
Heat a large grill pan or skillet over high heat. Brush pan lightly with oil. Add chops and cook 2 1/2 minutes per side for medium-rare.

For couscous tabbouleh:
Bring vegetable stock to a boil in a small saucepan over high heat. Meanwhile, place couscous in a medium heatproof bowl. Drizzle with olive oil. When stock boils, carefully pour over couscous; cover tightly with plastic wrap and set aside 5 minutes.
Uncover and fluff couscous with a fork. Stir in lime zest and juice, cumin, salt, and pepper. Add tomatoes, garlic, onion, cucumber, cilantro, and chickpeas. Stir to combine.

For mint mojo:
Combine all ingredients in a food processor. Pulse until well combined.

To serve:
Spoon a portion of couscous into the center of a plate; place 2 lamb chops onto the couscous. Drizzle mint mojo around the plate and garnish with a sprig of mint, if desired.

For marinated artichokes:
Heat oil in a large sauté pan over medium heat until it shimmers. Add shallot and garlic, cooking until fragrant and golden.
Add artichokes, tomatoes, and chives. Season to taste with salt and pepper. Sauté until tomatoes just begin to soften, 2 to 3 minutes. Remove from heat, cover, and set aside until ready to serve.

For tarragon veal jus:
Combine red wine and tarragon stalks in a medium saucepan over medium-high heat. Simmer until reduced by 1/3, about 15 to 20 minutes.
Add veal stock and simmer until reduced by 1/3, about 15 to 20 minutes.
Strain mixture through a fine-mesh sieve and set aside until ready to serve.

For potato risotto:
Bring a pot of salted water to a boil. Cook potatoes until tender but not falling apart, about 8 to 10 minutes.
Meanwhile, heat oil in a large sauté pan over medium-high heat. Add shallot, cooking until translucent. Add garlic and cook 30 seconds, or until very fragrant and golden.
Add white wine, simmering until reduced, about 3 minutes. Add cream, simmering until reduced and slightly thickened, about 3 to 4 minutes. Add salt and pepper to taste.
Drain potatoes and return to hot saucepan to allow excess water to evaporate.
Gently fold cooked potatoes into cream mixture. Add additional salt and pepper to taste. Remove from heat and fold in truffle oil and parmesan cheese.

For grilled tuna:
Preheat grill to 400°F.
Rinse tuna steaks and pat dry. Brush both sides with oil and season with salt and pepper.
Place tuna on hot grill and sear each side 2 minutes for rare. If you prefer well done, cook an additional 2 to 3 minutes per side.

To serve:
Evenly divide potato risotto among 4 serving plates. Cut tuna steaks in half and place over potatoes. Evenly divide artichoke mixture among plates and drizzle with tarragon veal jus.
*Note: Artichokes packed in oil can be found in specialty grocery stores, some supermarkets, and online atwww.williams-sonoma.com.

Heat oil in pan until light smoke. Add sun-dried tomatoes and garlic. Saute for a minute, being careful not to burn garlic. Add shrimp, capers, salt and pepper. Cook until shrimp are 3/4 done. Add wine to deglaze the pan. Let this reduce for 2 minutes on medium to high heat to cook out the alcohol in the wine. Add pasta, olives, artichokes and spinach. Toss until all ingredients are hot. Divide equally into 4 pasta bowls and top with feta cheese. Enjoy

Arrange the biscuits in a 2-quart bowl to cover the bottom and sides.
Remove biscuits from bowl and set aside.
Blend condensed milk, egg yokes, and juice in a food processor or blender for 1 minute.
Add the mascarpone cheese and blend on high until smooth.
Cover the bottom of the serving bowl with 1 cup of the mixture; set aside.
Pour the milk into a separate bowl.
Reserve 6 biscuits for the topping, then quickly dip the remaining biscuits one by one in the milk (do not soak biscuits or they will fall apart).
Place moistened the biscuits on the bottom and sides of the serving bowl, fitting snugly side by side.
Add half the remaining passion fruit mixture and cover with another layer of soaked biscuits.
Top with remaining passion fruit mixture.
Crumble reserved dry biscuits and sprinkle over the top.
Cover and chill for at least three hours before serving.

Custard Kiwi RollFood and Wine Festival in EPCOT at Disney World, New Zealand

Directions - Pastry Cream
Preheat the oven to 350 degrees F and generously butter a 15 x 10 x 1-inch jellyroll pan.
Combine 1 cup of milk with the cornstarch and stir until it is dissolved.
Beat the eggs into the milk, one at a time.
In a heavy saucepan, combine the remaining milk, sugar and butter.
Bring the mixture to a boil, over medium heat, and whisk in the eggs.
Stir continuously until the mixture thickens.
Remove from heat and strain the custard into a small bowl.
Cool and refrigerate until well chilled.

Directions - Sponge Sheet
Beat the eggs and sugar until thick and pale in color.
Fold the flour into the egg mixture, in three batches, adding the butter with the last batch.
Spread batter in the prepared pan and bake for 25 minutes or until golden brown.
Set aside to cool.

Directions - Kiwi Sauce
Combine 3 kiwis with the lemon juice and sugar and process in a blender until the fruit is pureed.
Cut the fourth kiwi into 1/4-inch diced pieces and fold into the puree.

Directions - Assembly
Spread the pastry cream onto the sponge sheet and roll it to form a log.
Serve with the Kiwi Sauce.

Preheat oven to 350 degrees. Butter a baking sheet and set aside. Heat a 5 to 7 inch skillet over medium heat.
Combine eggs, flour and salt in a large bowl. Add just enough of the milk to make a smooth paste.
Add the remaining milk, stirring until there are no lumps. Whisk in the melted butter.
Ladle or pour just enough crepe batter to cover the pan with a thin layer (about 1/4 cup) and quickly rotate pan to distribute the batter evenly. Cook over medium heat until the edges of the crepe curl up and brown slightly, about 1 to 2 minutes. Using two spatulas, flip it over and cook the other side for 1 to 2 minutes.
Remove to a plate. Pour batter into pan for the next crepe. Meanwhile, spoon 1/4 cup apple pie filling down the center of the cooked crepe. Roll up the crepe and place it on the prepared baking sheet. Continue preparing crepes in this fashion until the batter is gone. Add the hot melted butter to the honey and cinnamon and stir with a fork. Pour the honey mixture over the crepes. Bake 5 to 8 minutes, or until the crepes are warmed through.
Remove from the oven and transfer to individual plates. Drizzle crepes with pan sauce and serve with vanilla ice cream sprinkled with a bit of cinnamon.

Preparation for watermelon salad:
1. Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt & pepper.
2. Top each portion of watermelon with arugula. Top each serving with 2 to 3 picked onion rings, then sprinkle with feta. Drizzle with balsamic glaze.
Cooks Note: Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.

This thread is absolutely amazing, thank you to everyone for sharing! I have lots of recipes to make now. If anyone else has additional flower and garden recipes I'd love to see them! We were there last week and had so much good food at those booths!

Let sushi rice cool slightly, stir in cream of coconut.
Set aside to cool to room temperature.
Lay one soy wrapper on flat surface.
Place about 1/4 cup sushi rice on the soy wrapper, pressing with moistened fingers to cover the whole sheet.
Place one piece each of pineapple and cantaloupe, and four pieces of strawberry in the center of the rice covered sheet.
Starting at one end, fold about one third of the roll up, then roll the sheet into a cylinder, keeping fruit in the middle.
Moisten soy wrapper to seal.
Cut into 4 equal pieces.
Repeat with remaining ingredients.
Garnish with toasted coconut and whipped cream on the side.

Would love to have the recipe for the Mornin Tug Boat that is on the breakfast menu at Royal Court on the Fantasy. The description is a blend of strawberries, bananas, raisin granola, almonds and yogurt. It sounded and tasted easy enough to recreate on our own, but we can't seem to get the measurements correct bc our versions are no where near as tasty as the ones we had at breakfast on the ship.